State Fair Blue Ribbon Caramel Corn Food
STATE FAIR BLUE RIBBON CARAMEL CORN
I used to make a different recipe but here in the Pacific Northwest we get too many rainy days and too many sticky failures so I thought I would adapt the recipe and bake at a higher temperature. It's really crispy. I bake at 275* for an hour on a clear day but the original recipe calls for baking at 250* for 45 minutes to one hour. This is the kind of popcorn you want to smuggle into the movie theater and not share with anyone.
Provided by Secret Agent
Categories Candy
Time 1h30m
Yield 2 gallons or so, 12 serving(s)
Number Of Ingredients 8
Steps:
- Pop the corn, pick out the old maids, and keep warm with nuts in a roasting pan in the oven @275*. Butter two sheet pans.
- Stir the sugar, butter, corn syrup and salt together in a 4 - 5 cup heavy bottomed pan over low heat until the sugar melts. Increase heat to medium and constantly stir until the mix reaches a rolling boil. Boil 4 minutes and remove from heat. Add in the baking soda and vanilla and stir to make sure the soda is thoroughly incorporated.
- Pour caramel over the warm popcorn and stir gently (so you don't break the popcorn) until it is completely covered in caramel. Divide between the two sheet pans and bake for 40 minutes, stirring every 15 minutes. Don't skip the stirring.
- Cool on waxed paper to room temperature. Store in two zip lock gallon baggies.
- Hope you love this!
CARAMEL CORN
Take back caramel corn from the state fair. With 5 simple steps and with the perfect caramel ratio, you can make it better, and make it your own. From Food 52
Provided by LINDA BAILEY
Categories Fruit Sides
Time 25m
Number Of Ingredients 12
Steps:
- 1. It's important that your popcorn be fresh and sturdy. Which is why we recommend popping your own. Dump the popcorn into a large bowl and, if you want to get creative,add nuts or dried fruit too.
- 2. Carmel: Melt 1 1/2 sticks of butter, then add a cup of brown sugar and a tablespoon or two of molasses. After the sugar's melted, crank up the heat and boil for 3 to 4 minutes. Stir constantly so that the caramel doesn't stick and burn.
- 3. It's helpful to know that the longer the caramel is on the stove, the crunchier your corn will be. Just don't leave the caramel on the stove so long that it starts to smoke. Add vanilla,salt (1 teaspoon if you want a salted caramel corn) and the magic ingredient:baking soda. Baking soda makes the caramel airy and foamy, giving it a softer texture and allowing it to better coat the corn.
- 4. The air bubbles that form when baking soda is added will make the caramel lighter in color and texture. Working quickly, pour the caramel into the bowl of popcorn and stir until all of the corn glistens with the golden sauce.
- 5. Into the oven it goes! Spread your caramel corn into an even layer on a lined baking sheet and bake at 250° F for 30 minutes to an hour, depending on how dry you like the corn. Stir every 15 minutes, breaking up any clumps (or leaving them intact, if you're a fan). Let it cool completely.
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